Cheat’s black dhal
■Serves 4 ■ Prep 15 mins ■ Cook 20 mins
1 small cauliflower, cut into small florets (retain the leaves)
2 tsp each of cumin seeds and turmeric
3 tbsp olive oil (or melted coconut oil) 1 small onion, finely chopped
1 tbsp garlic and ginger paste
1 red chilli (deseeded if you don’t like it too hot), finely chopped small pack of coriander, stalks chopped, leaves picked to serve
2 x 250g pouches Puy lentils
400ml can coconut milk
2 limes, 1 juiced, 1 cut into wedges to serve
1 Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower, including the leaves, with 1 tsp cumin seeds, 1 tsp turmeric and 1 tbsp oil. Season well, spread out on a baking tray and bake for 15-20 mins or until cooked through and a little charred.
2 Heat 1 tbsp oil in a saucepan over a medium heat and add the remaining spices. Once the cumin seeds begin to pop, add the onion and cook for 5 mins or until softened. Stir in the garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant.
Stir in the lentils, coating them in the spices, then add the coconut milk and turn up the heat so it bubbles away. Cook for a few mins until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season.
3 Divide the dhal into four bowls, top with the cauliflower and a scattering of coriander leaves, and serve with lime wedges on the side.
PER SERVING 457 kcals, fat 25g, saturates 6g,
carbs 33g, sugars 6g, fibre 12g, protein 17g, salt 1.3g